This is a little mix of inspiration from the deep south of the USA. A little fried chicken, a little seafood boil, and a great way to use up the secondary cuts of a whole fish.
Fried Barramundi, Old Bay, Green Tomatoes
Ingredients
- 200g barramundi tail or
- 2 x 75g barramundi wing
- 200g corn meal
- 15g old bay
- 500ml buttermilk
- 1 lemon
- 2 green tomatoes
- ½ bunch dill
- 1 bunch chives
- ½ bunch tarragon
- 100ml white vinegar
- flake salt for seasoning
- 20g evoo
- 500ml vege oil
Method
For the fish:
- In an airtight container, place your barramundi tail (or wings) together with the buttermilk and old bay seasoning. Stir well to ensure that the whole fish is coated in the season buttermilk.
- Let marinate in the fridge for at least 3 hours, ideally overnight.
In a separate bowl, pour in your corn meal. - Coat the marinated fish in the cornmeal, then back into the marinate, and finally coat a second layer of cornmeal. You should end up with a gnarly and uneven crust.
- Heat the vege frying oil in a heavy bottomed pot or dutch oven to 170 degrees.
- Fry the fish for about 5-6 minutes, continuously stirring to ensure an even golden crust.
- Lift out and place the fish on a cake rack or paper towel to drain any excess oil.
- Let it rest for 2 minutes and season with flake salt before serving!
For the pickle:
- Thinly slice the green tomato and place in an airtight container:
- Lightly salt the tomato and let it sit for about 5 minutes to break it down and make it soft.
- Chop the herbs finely and add to the tomatoes.
- Pour over the vinegar and mix well.
- Let the pickle sit in the fridge for at least 3 hours to develop the flavour.
- For serving, drain the liquid off and toss the pickle in some extra virgin olive oil.
